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Homemade Chicken Bone Broth

Madeleine_Steinbach/Getty Images

Active Time

15 Mins

Total Time

2 Hours 25 Mins

Yield

Yield: serves 8 (1/2 cup)

This homemade chicken bone broth is easy to make and requires very little effort. Don’t skip the step where you pre-cook the chicken wings, as it’s key for deeper, delicious flavor in your stock. After the broth has cooled store it in the refrigerator until you need it for soups, stews, or even to amp up a salad dressing. Save the chicken thigh and use it in our delicious Poached Chicken Thigh With Whipped Butternut Squash and Steamed Broccoli, and put the poached chicken breast to use in this Jakarta Chicken Soup.

Ingredients

3 chicken wings

1 teaspoon olive oil

3/4 cup chopped yellow onion

1/2 teaspoon black peppercorns

4 fresh parsley sprigs

2 garlic cloves, smashed

1 skinless, bone-in chicken breast (about 10 ounces with bone)

1 skinless, bone-in chicken thigh (about 9 ounces with bone)

1 tablespoon apple cider vinegar

Nutritional Information

Calories 26

Fat 1g

Satfat 0g

Unsatfat 1g

Protein 3g

Carbohydrate 2g

Fiber 0g

Sugars 1g

Added sugars 0g

Sodium 10mg

Calcium 1% DV

Potassium 1% DV

Calories 26

Fat 1g

Satfat 0g

Unsatfat 1g

Protein 3g

Carbohydrate 2g

Fiber 0g

Sugars 1g

Added sugars 0g

Sodium 10mg

Calcium 1% DV

Potassium 1% DV

How to Make It

Step 1

Preheat the oven to 400°F.

Step 2

Place the chicken wings on a baking sheet; drizzle with the oil. Toss to coat. Bake at 400°F until crispy and well browned, but not charred, 25 minutes.

Step 3

Place the chicken wings, 7 cups water, onion, peppercorns, parsley, and garlic in a large saucepan over medium-high. Bring to a boil. Reduce the heat to low; cover and simmer until the vegetables and wings are falling apart, 30 to 40 minutes.

Step 4

Place the chicken breast and thigh in simmering broth. Cover and cook until a thermometer inserted into the chicken registers 165°F, about 15 minutes. Remove the chicken breast and thigh from the broth. Cool slightly. Refrigerate until needed.

Step 5

Strain the broth through a fine mesh strainer lined with cheesecloth, pressing on the solids. Discard the solids. Pour the broth into a resealable container; stir in the vinegar. Cool completely, about 1 hour. Refrigerate until needed.

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